Preserved Lemons with Rosemary
Photo: Iain Bagwell
Stir finely chopped pieces into hot or cold dishes for a burst of salty, lemony flavor.
Yield: Makes 1 quart
Total:
Recipe from
More From Coastal Living
Recipe Time
Cook Time:
Prep Time:
Total:
20 Minutes
Ingredients
- 4 lemons
- 1/2 cup kosher sea salt
- 1 teaspoon dried crushed red pepper
- 4 sprigs fresh rosemary
- 1 cup fresh lemon juice
Preparation
- 1. Bring a large saucepan of salted water to a boil; add lemons. Boil 5 minutes; drain. Run lemons under cold water until cool enough to handle.
- 2. Cut lemons into wedges; discard seeds. Toss lemon wedges with kosher sea salt, red pepper, and rosemary in a medium bowl. Pack into a 1-quart jar. Pour lemon juice over lemon wedges to cover. Seal jar, and chill at least 3 days or until rinds are soft and pliable. Shake container daily. Store lemons in refrigerator up to 1 year.
Preserved Lemons with Rosemary Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Canning/Preserving
- CUISINE: Moroccan
- MAIN INGREDIENT: Fruits
- PUBLICATION: Coastal Living
More Recipes for Sauces/Condiments
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Rosemary, Lemon, and Garlic Rub
Real Simple -
Lemon-Rosemary Marinade
Real Simple -
Preserved Lemons
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